Cary Grant
Distinguished Member
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- Sep 8, 2008
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Douglas is right, generally speaking.
(Maybe why you're asking?) but this question gets asked a lot in fitness circles where people are trying to be very accurate about calories.
After years of fussing the numbers for those reasons, I've found that a roughly 25% loss from raw to cooked is pretty accurate with beef, pork and chicken.
Any of you food scientists know a general ratio for how many ounces of cooked meat/chicken/etc a pound or raw meat/chicken/etc will yield? Obviously, it'll differ with the cut, etc. but I just need something generic e.g. 1lb chicken raw = 12oz chicken cooked.
Douglas is right, generally speaking.
(Maybe why you're asking?) but this question gets asked a lot in fitness circles where people are trying to be very accurate about calories.
After years of fussing the numbers for those reasons, I've found that a roughly 25% loss from raw to cooked is pretty accurate with beef, pork and chicken.